Summer Squash Sauté
Summer Squash Sauté
- Olive oil – 3-4 T or more
- 5 or 6 large yellow, kousa or zucchini squash
- 1 large sweet yellow or sweet onion
- Garlic (a few cloves, if desired)
- Fresh herbs (if desired)
Thinly slice squash and onion. If adding garlic, peel and dice. Heat olive oil in a large 12-14 inch skillet. Add squash, onions and garlic and stir. NOTE: the pan will be really full, so I would advise using the largest one you have (or use less squash). Depending upon how much you like the squash cooked down, you can cover with a lid for the first part of the cooking to soften up the squash. If you like it “al dente,” then omit this step and just stir-fry.
Remove the lid and continue cooking the squash down until all the water is gone and it reaches desired doneness. I like it browned a bit, but that requires a lot of stirring to make sure it doesn’t stick and burn. When the squash reaches desired doneness, stir in some freshly chopped herbs like chives, basil or whatever you like. Salt and pepper to taste.
NOTE: cooked squash can be frozen and microwaved later if you want to save some for later.
Photo shows yellow and one kousa squash and onions with chopped fresh chives cooked down in a 14 inch skillet.
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